# Components:
→ Fruits
01 - 2 cups fresh or well-drained canned peaches, diced
→ Cake Batter
02 - 3 cups all-purpose flour
03 - 2 1/2 cups granulated sugar
04 - 1 cup unsalted butter, softened
05 - 5 large eggs, at room temperature
06 - 1/2 cup sour cream
07 - 1/2 cup whole milk
08 - 2 teaspoons vanilla extract
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
→ Peach Mixture (optional for layering)
13 - 1/4 cup brown sugar
14 - 1/2 teaspoon ground cinnamon
→ Glaze
15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons milk
17 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 325°F. Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
02 - In a small bowl, gently toss diced peaches with brown sugar and cinnamon if layering is desired. Set aside.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar together on medium speed until pale and fluffy, about 3 to 4 minutes using a hand or stand mixer.
04 - Add eggs one at a time, beating well after each addition to ensure a smooth mixture.
05 - Blend in vanilla extract and sour cream, mixing until fully incorporated.
06 - In a separate bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, and nutmeg evenly.
07 - Add dry ingredients to the creamed mixture in three stages, alternating with milk, beginning and ending with the flour mixture; mix each addition just until combined.
08 - Gently fold prepared peaches into the batter, being careful not to overmix.
09 - Spoon batter evenly into the prepared bundt pan, smoothing the surface and tapping the pan lightly on the counter to release any air pockets.
10 - Bake on the center rack for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the deepest part comes out clean.
11 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely before glazing.
12 - In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle evenly over the cooled cake.
